Sunday, September 25, 2011

Apple Squash Soup

Apple Squash Soup
This soup is a great starter to any meal or if you just want something to cozy up to on a chilly day. I used an organic squash from our family garden which I was very excited to serve for my big family get together this past weekend. This soup smelled amazing as it simmered. Try a new soup out, it might just become one of your favorites!

Apple Squash Soup

1 tbsp of canola or vegetable oil
1 onion chopped (or 1 tbsp of onion powder)
1 clove garlic, chopped
3 lb butternut squash, peeled and diced (about 8 cups)
1 sweet potato peeled and diced
2 apples, peeled, cored and diced
4 cups chicken or vegetable stock
1 tbsp chopped fresh thyme or 1 tsp dried
1 tbsp chopped fresh rosemary or 1 tsp dried
1 tsp salt
1/4 tsp pepper
3/4 cup regular, 2 % or fat free evaporated milk

1. Heat oil over medium heat in a stock pot or large pot. Add onions and garlic and cook gently for 2-3 mins. or until soft and fragrant.

2. Add squash, sweet potato and apples. Stir to combine. Add next 5 ingredients. Bring to boil. Reduce heat, cover and simmer for 30 mins. or until squash is very tender.

3. Puree soup. Return to low heat for 5 mins. to warm up. Stir in evaporated milk. Taste and adjust seasoning if necessary.

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